Was planning to sous vide and finish on carbon steel pan, what would you guys recommend?
by victimoftheib
14 Comments
Johnycantread
Reverse sear that bad boy
fdbryant3
I would do it, but I am sure there will be comments saying you shouldn’t. I’d recommend using your favorite search engine to find information on how to do it sous vide, other methods you might use and decide for yourself.
Some_Nibblonian
Only thing I would do with that is sous vide
CosmicBallot
Nah I’d sear it to rare/med-rare
EthiopianKing1620
The best way to cook it is the way you want
Wide_Spinach8340
How thick is it?
Crazy9000
The only reason to skip sous vide is if you’re cutting it really thin, or eating it really rare.
TickleMyPickleForA
He’ll no just sear it
blingboyduck
In my experience, sous vide is great for wagyu.
You can properly cook it all the way through such that all the fat is softened and juicy. It makes it taste like an incredible 10/10 steak.
If you just sear it, the fat doesn’t soften so much so it ends up being more like a super intense fat bomb. This might give more “wow” factor but is definitely best for smaller bites, otherwise it’s just too extreme, like chewing on super intense fat and doesn’t really taste like steak.
Sous vide wagyu is perfect for eating larger portions.
___
**Personally I recommend doing both! Sous vide a larger chunk then keep some slices to sear as a special fatty treat**.
Daswiftone22
I think so. I’ve done it both ways; I like it in a pan better. It’s Wagyu, not like it’s gonna get *more* tender with sous vide.
m_adamec
Cook it the way you feel most comfortable
ModsOverLord
Direct heat
macula8
100%
Brasketleaf
I could be off base here but this looks like it has Steatosis. Was it advertised as wagyu?
14 Comments
Reverse sear that bad boy
I would do it, but I am sure there will be comments saying you shouldn’t. I’d recommend using your favorite search engine to find information on how to do it sous vide, other methods you might use and decide for yourself.
Only thing I would do with that is sous vide
Nah I’d sear it to rare/med-rare
The best way to cook it is the way you want
How thick is it?
The only reason to skip sous vide is if you’re cutting it really thin, or eating it really rare.
He’ll no just sear it
In my experience, sous vide is great for wagyu.
You can properly cook it all the way through such that all the fat is softened and juicy. It makes it taste like an incredible 10/10 steak.
If you just sear it, the fat doesn’t soften so much so it ends up being more like a super intense fat bomb.
This might give more “wow” factor but is definitely best for smaller bites, otherwise it’s just too extreme, like chewing on super intense fat and doesn’t really taste like steak.
Sous vide wagyu is perfect for eating larger portions.
___
**Personally I recommend doing both!
Sous vide a larger chunk then keep some slices to sear as a special fatty treat**.
I think so. I’ve done it both ways; I like it in a pan better. It’s Wagyu, not like it’s gonna get *more* tender with sous vide.
Cook it the way you feel most comfortable
Direct heat
100%
I could be off base here but this looks like it has Steatosis. Was it advertised as wagyu?